Chewy Peanut Butter Bars

Peanut Butter Bars can be made a week ahead and kept, covered, in the refrigerator. Recipe makes about 24 bars.

Ingredients:

2 ounces (60 g) butter, chopped
1/4 cup honey
1/2 cup firmly packed brown sugar
1/3 cup smooth peanut butter
2 tablespoons marmalade
1 cup rolled oats
1 1/2 cups Rice Bubbles
1/2 cup shredded coconut
1/2 cup mixed dried fruit
1/4 cup finely chopped glace pineapple

Method:

1. Grease a 9 inch (23 cm) square slab pan.
2. Combine butter, honey, sugar, peanut butter and marmalade in large saucepan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil; remove from heat. Stir in remaining ingredients and mix well.
3. Press mixture firmly into prepared pan and refrigerate until firm.

Passion Fruit Butter

A great filler for sponge cake, or use as a spread on bread.

Ingredients:

4 passion fruit
1/2 cup sugar
2 eggs
2 ounces (60 g) butter

Method:

1. Cut passion fruit, scoop out pulp and place in a basin. Add sugar, stir well and stand for 15 minutes.
2. Place eggs and butter in top of a double boiler. Add passion fruit mixture and stir well. Place over boiling water and stir until mixture thickens. Cool slightly then bottle in sterilized jar. Seal when cold. Mixture will thicken on cooling. Spread over sponge and add whipped cream.

Corn on the Cob with Savory Butters

One of the nicest ways to eat fresh corn is on the cob. Here are some flavored savory butter recipes to make it a little different.

Ingredients:

Fresh corn cob, 1 per person, steamed, boiled, microwaved or barbecued

Pepper (Capsicum) Butter

Ingredients:

4 ounces (125 g) butter
1 fresh pepper (capsicum), skin blistered, removed and finely diced
1 teaspoon dried chopped chives
1 teaspoon lemon juice

Method:

1. Have butter at room temperature. Place in a bowl and soften further with a fork.
2. Add remaining ingredients and mix well.

Spicy Butter

Ingredients:

4 ounces (125 g) butter
1 1/2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1 teaspoon freshly chopped chili

Method:

1. Place butter which is at room temperature, in a bowl. Soften further with a fork.
2. Add remaining ingredients and mix well.

Clarified Garlic Butter

This butter can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating. It is also particularly good with fresh vegetables such as asparagus and artichokes.

Ingredients:

3-6 cloves of garlic, unpeeled
1/2 cup butter
Salt and pepper

Method:

1. Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.
2. Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
3. Skim the butter and strain it through a piece of muslin (cheesecloth) or a very fine sieve. Keep covered in the fridge until needed.

Orange Butter Teacake

Traditionally served at either morning or afternoon tea gatherings, this easy layered teacake with decorative fruit and cream topping also makes a spectacular dessert. Orange butter filling can be made up to 3 days ahead and kept, covered, in the refrigerator. Recipe serves 6-8.

Ingredients:

2 ounces (60 g) butter
1/2 cup caster sugar
2 eggs
1 tablespoon milk
1 cup self-rising (raising) flour
2 tablespoons chopped pecan nuts or walnuts
3/4 cup thickened cream
Icing sugar
Orange Butter Filling:
2 tablespoons custard powder
1/2 cup water
2 teaspoons grated orange rind
1/4 cup orange juice
1/2 cup caster sugar
2 ounces (60 g) butter, chopped
1 egg, lightly beaten

Method:

1. Grease a deep 7 inch (18 cm) round cake pan, cover base with greaseproof paper; grease paper. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beat until combined.
2. Transfer mixture to a large bowl, stir in milk, then fold in sifted flour and nuts. Spread into prepared pan, bake in moderate oven for about 30 minutes or until golden brown. Turn cake onto wire rack to cool.
3. Using a sharp knife, cut cake into 2 even layers, place 1 layer onto serving plate, spread with orange butter filling, top with remaining layer. Beat cream in small bowl with electric mixer until firm peaks form. Cover side of cake with cream and pipe remaining cream around top. Dust cake with sifted icing sugar.
Orange Butter Filling: Blend custard powder with water in a medium saucepan, add remaining ingredients, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Pour mixture into medium bowl, cover; cool to room temperature.

Garlic Butter

Fresh garlic butter is a great topping for steaks, hamburgers, grilled (broiled) fish or chicken and is a handy shortcut to Garlic Bread. It can also be used to enrich soups, stews and sauces, and in sandwiches, makes a welcome and tasty change from plain butter.

Ingredients:

1/2 cup butter, softened
3-6 cloves of garlic, unpeeled
Salt and pepper

Method:

1. Cream the butter until light and fluffy.
2. Blanch the garlic in boiling water for 1 minute, drain and peel.
3. Crush the garlic to a fine paste with a pinch of salt and gradually mix in the softened butter.
4. Season with salt and pepper to taste, wrap in foil and chill until needed.

Variations:

Parsley Garlic Butter: add 1 1/2 tablespoons of chopped fresh parsley.
Herb and Garlic Butter: add 1 1/2 tablespoons of chopped fresh mixed herbs.
Mustard Garlic Butter: add 1 tablespoon of mild French mustard.
Horseradish Garlic Bitter: add 1 tablespoon of grated fresh horseradish.
Chili Garlic Butter: add chili powder to taste, and 2 teaspoons of tomato puree (paste).
Tomato Garlic Butter: add 1 tablespoon of tomato puree (paste).